Honduras | Catuai from Finca Los Cuzpias in Tepanguare, La Paz Region

Honduras | La Paz Region Tepanguare | Finca Los Cuzpias Catuai and Lempira Flavor Profiles

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Finca Los Cuzpias is a high-altitude farm in the La Paz region of Honduras, producing micro-lots! The farm owner is Merary Pacheco, with a farm area of 5 hectares, cultivating Catuai and Lempira varieties, with harvest season from January to April each year.

Merary Pacheco inherited Finca Los Cuzpias from her parents. The farm is located in Tepanguare, La Paz, at an altitude of 1800 meters. On this towering, steep, and fertile land, Merary grows excellent Catuai variety. With the support of her husband and three children, she focuses on quality and continuously learns, aiming to produce high-quality coffee and gradually increasing production from over 20 bags to the current 60 bags. The best batches from Finca Los Cuzpias often appear after April, which prevents her from participating in the Cup of Excellence competition, but this does not diminish her reputation!

Five years ago, we introduced the Honduras Coffee Institute's regional smallholder program to Taiwan. Domestic recognition for Honduran specialty coffee was still limited. Over consecutive years, adopting an elite strategy, we annually release excellent but very limited specialty coffees, with annual production of less than 100 bags or even just 10 bags, but the quality is outstanding!

Farm owner Merary Pacheco is diligent and quality-focused. The farm's various shade trees, along with the aromas from peach and oak trees, create a captivating aromatic landscape. The coffee garden uses natural compost, and the sun-drying room with airflow after washing is post-processing hardware established after consulting with experts.

Cupping Notes

Floral, berry, vanilla, peach, honey, with persistent honey sweetness and smooth mouthfeel in the aftertaste.

FrontStreet Coffee Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour: 25g water, bloom for 25 seconds. Second pour: up to 120g, then stop pouring. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour can extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473